How is persimmon? How to choose and eat persimmon? Is it possible to persimmon with breastfeeding?
The persimmon has long ceased to be an exotic fruit. All can be destroyed by all - the prices of it on the market are quite affordable. But consumers divided about the taste of fruits into two camps. "Food of the gods!" - They say one. "Teeth will be knocked out," say others. Right, no doubt first. The persimmon is very tasty, it is rich in sugars, as well as vitamins and useful minerals. And the teeth will be knocked out in those who do not know how to choose ripe fruits. In this article, we will look at how to eat persimm to talk about its beneficial properties, contraindications, caloriestics. We will tell you how to choose a fruit, so as not to disappoint in taste, and what to do that he quickly dose. We also touch the questions about whether Children can children and from what age give her to the child. Finally, let's give a couple of recipes of wonderful dishes with this fruit.
History of popularity
In the Latin classification of perspective species, Diospyros is called, which is translated from Greek as "Food of the Gods". The birthplace of this plant of the Ebenov family is China. Due to the fact that the persimmon of thermal lodge, it spreads to the tropical countries of Southeast Asia, and also penetrated Japan. Trees giving low, similar to shrubs, leaf falling. Persimum can be counted for long-livers. Fragile in the species of the village live to 500 years. Fruit is also called the density discharge due to external similarity (see photo below). The persimmon initially did not become popular among the Europeans, who found it inedible. However, when the Chinese explained that the fruits need to eat after the first colds, the opinion about them changed. The persimmune began to grow in subtropical countries of Europe, as well as in the Crimea and on the Black Sea coast of the Caucasus. 
Sort
Favorite fruit Europeans began to deteriorate hard. It is now known about five hundred most common local Caucasian, imported Japanese and chocolate. Each variety has its own taste and purpose. For example, Hachiya Persimmon gives slightly elongated fruits similar to Peach. They can be used only when they stand. It is even better to prepare a variety of dishes of jams, pies, sauces, salads. Giro's variety fruits are similar to solid tomatoes. Due to the reduced composition of the Taninov, this persimm can be eaten right with the skin. Excellent it is suitable as an ingredient for fruit salads. Caucasian persimmon - small, strongly binding, even bitter. Sharon - variety with large, dark orange fruits with glossy skurt. They are good to absorb raw. The Korolek is a chocolate persimmon. It is very sweet, but can not be stored for a long time.
Nutritional properties
Very by the way, that this fruit matures in November and is sold everywhere in winter. The valuable composition of the fruit helps us overcome the vitamin hunger of the cold season. The bright orange persimmon is saturated with antioxidants and raises the mood by one of its appearance. Because of the presence of pectins, it increases appetite and useful when problems with digestion. Many people are misleading the sweetness of this fruit. "How many calories in persimmon?" - They guess. In fact, this is a dietary fruit. In one hundred grams of meakty, it is contained only fifty-three calories. But the fruits perfectly quench the hunger. Bactericidal and binding properties of persimmon were known in antiquity. It also great iron content, which is important with anemia, which are usually in women after childbirth. And although the persimmon with breastfeeding baby until three to four months is not desirable for consumption by a fruit, because it can cause constipation and in the mother, and in the crumbs, it is still not to completely exclude it from the diet. 
Vitamins
We have already figured out how many calories in persimmon. What about vitamins? In the fruits a lot of valuable routine, so the persimmon is given when rickets. Also, this vitamin strengthens blood vessels. According to the content of ascorbic acid, persimmon competes with citrus. Frequent use of this fruit creates an immune barrier infectious disease. The persimmon normalizes blood pressure, which should be taken into account hypertensive. Doctors prescribe to eat the fruit of those people who suffer from varicose diseases and bleeding gums. The benefits of persimmon are invaluable in renal diseases - it removes salt, is a soft diuretic product, and the magnesium contained in it reduces the risk of rock formation. Vitamin A contributes to visual acute. In the pulp of persimmon, there is both iodine, which treats the disease of the thyroid gland. Also, this fruit is beneficial on the cardiovascular system.
Persimmon in folk medicine
Even before Humanity discovered Beta-Carotene, the persimmon was used to treat colds and respiratory organs. The juice of fruits squeezed and slightly heated, after which they saw. Such a simple technique helped get rid of bronchitis and pneumonia. Now scientists discovered that this fruit is an excellent means of the prevention of lung cancer. But before there is persimmon in large quantities, be sure to consult your doctor - contraindications are possible. Fruits have a wound healing effect. In Chinese medicine, the pulp of persimmon attached to burns to speed up the scarring process. Fruit is used in cosmetology. If you have a fat, prone skin to acjo, mix the flesh of overripe fruit with egg yolk. Such a mask narrowing the pores and return the skin shining look. And simply purried pulp persimma is a wonderful lifting. It returns the skin freshness and tones it. 
Contraindications
Almost every food product carries both benefit and harm the body. In the case of persimma minuses are significantly less than the advantages, but they are still there. Contraindications need to know not to harm their health. For example, persimmon with diabetes is an undesirable product on your desk. In this winter fruit, in addition to fructose, there are also ordinary sucrose. The pulp of persimmon is easily absorbed, which is not quite good for the pancreas of the patient. Therefore, when obesity, it is also not necessary to abuse this fruit. The binding properties of persimmon make it possible to treat with its help diarrhea, but the fruits aggravate constipation. People in the postoperative period should also abandon persimmon. Due to the use of fruits, capes are formed, which can lead to intestinal blockage. But this does not mean that the fruit is harmful. The persimmon during diabetes is dangerous only if the disease occurs hard (1 type). If you do not depend on insulin, you can pamper yourself with one fruit per day. But to whom the persimmon is contraindicated, so it is allergic. In its properties, it is close to citrus. If you have a rash, itching and tears, stop drinking this fruit.
Despite the many useful properties, this fruit cannot be given to babies. The reason for the ban is Tanins. These are tuning substances that give persimmon a characteristic viscosity in taste. When contacting with gastric juice, the toddler tannins form a sticky mixture, which turns all the eating food into one com. This is fraught with very serious consequences. Tannins are also able to change the peristaltics of the bowel of the baby, up to complete obstruction. Do not forget about the danger of allergies that persimmon can cause. How old can you give this fruit? Starting from the year, and very carefully. Be sure to clean the fruit, since most of the tanning substances are located near the skins. Start with one slicé, carefully following the reaction of the body of the kid. If any allergic reactions arise or the chair will change, stop giving persimmune. This fruit can be safely used to children, starting with the ten-year-old age. 
Persimmon with breastfeeding
For the same reasons, it should be careful when using fruits in the lactation period. But on the question about for women, nursing breasts, not everything is so unequivocal. After all, advantages here much more than threats. Vitamin C supports immunity, Rutin is an excellent prevention of Rahita. Magnesium and potassium strengthened the vessels, pectin perfectly affects the work of the stomach, and the iron helps young mothers to escape from anemia. If a nursing woman eats persimmon, the part of the fruit useful calcium is moving towards the child, strengthening his bones. To neutralize the binding properties of fruits, there is one secret. How is persimmon? Put the fruit into the freezer, and then warm it in the microwave. True, it is necessary to eat such a fruit. But the bitterness and viscosity of Tanins will be neutralized.
Persimmon during pregnancy
The diet of the future mother is impossible without fruit. Doctors advise to consume those that grow in a pregnant woman's stay. But apples and pears quickly come and want something exotic. So the question arises: "can the persimmary of pregnant or not?" In this case, the answer is categorical: not only possible, but even need! Unless, of course, there are no contraindications, such as allergies. Doctors advise if there is such an opportunity, to use two or three fetus per day. The persimmon will fill the lack of calcium in the body of a pregnant woman and will form a durable skeleton at the embryo. Vitamin PP will eliminate the problem of dull and brittle hair. Carotine will support vision and give the skin a shining look. Vitamin C is very important during pregnancy, since it strengthens immunity. Nicotinic acid improves microcirculation and prevents placental insufficiency. You can eat persimmary to pregnant and to replenish potassium reserves, which strengthens the vessels and eliminates swelling. Well, magnesium is responsible for the good mood of the future mother. 
How to choose and eat persimmon
So that the fruit does not cause you disgust for the rest of your life, you need to eat it only very ripe, as located below the photo. The persimmon should be with glossy skin, preferably without brown dents. If the fruit is too solid, put it in room temperature. There are a lot of people's methods of how to speed up this process. For example, put an unworthy persimmune in one pack with a red sweet apple. There are varieties that do not care at all. So, very delicious to the queen. The inhabitants of Crimea have long known, as there is a persimmon that has not yet reached maturity. They put it in the freezer. This is a great way to be tasteful with delicious fruits not only in season (November-December), but at any other time. True, when the persimmon fills, it will already lose its shape. There is such a fruit only with the help of a spoon.
Persimmon in cooking
To taste and properties, this fruit is comparable to fig. Dishes from persimmon are very diverse: it is puddings, and jams, and salads. By the way, some people have fruits arid, and then eaten with tea. Very tasty purricated pulp of overwhelmed persimmon. Try adding flour, cottage cheese, some sugar and bake delicious cheesery. The easiest way to use persimmon in cooking is to add it to a variety of fruit salads. Try to cut the fruits into pieces and mix them with parmesan. Add green salad leaves, and sprinkled with fried almonds from above. If you mix Purried Puffers of persimmon with orange juice, honey and cream cheese, then get a spicy sauce. But the cooking fruits are not recommended, because at the same time the processing method is manifested by their tartness.
desserts
In Japan, Sake prepare from persimmon, and in the Mediterranean countries - Cider. It also makes syrup for ice cream. Let's make a parfair - interstended pastry with persimmon. Mix two bio-bus bags (3% fat) with a tablespoon of maple syrup. In transparent dishes for desserts, lay out a little sour milk product, then four slicks of persimmon, four tangerine slices and a spoon of crushed nuts (walnuts or pistachios). Layers should be repeated. From above, the cake is recommended to spray with grated chocolate. 
Bakery products
To cook the cake with the persimm, is suitable and immature fruit. Mix the sandy dough from butter, sugar, flour and a small amount of water. While it rests in the refrigerator for half an hour, prepare the filling. Take two eggs with three sugar spoons. Add four hundred grams of cottage cheese, two spoons of sour cream and a little flour. Continue to work a mixer to obtain a homogeneous mass. Put the dough into shape with sides. Fill the basket of half the filling. Top to put the obsum chopped with slices. Fill the remaining stuffing and send a baking sheet to the oven preheated to 200 degrees at fifty minutes. Bon Appetit!